Michael Wignall's pineapple and coconut dessert has a dizzying array of elements, including four types of gel, a coconut espuma, mint panna cotta and sweet cicely ice cream, to name but a few. All come together on the plate in a harmonious ode to tropical flavours.

Dice the pineapple into small dice, roughly 0.5cm. Add all the ingredients into a small saucepan and cook over a very low heat for 4 hours until reduced to a glaze. You may need to add a little water from time to time to prevent it from catching

40ml of Malibu

1 vanilla pod, seeds scraped

50g of sugar

150ml of water

1 pineapple

2

To make the cicely ice cream, bring the milk and sugar to the boil, add the milk powder and stabiliser and cook at 85°C for 1 minute. Remove from the heat and stir in the gelatine and sweet cicely. Leave to infuse for 2 hours

110ml of milk

50g of sugar

25g of milk powder

5g of ice cream stabiliser

10g of glucose powder

2 gelatine leaves

200g of sweet cicely

3

Pass through a fine sieve into Pacojet containers and transfer to the freezer. Pacojet just before serving

4

To make the mint panna cotta, bring the milk and cream to the boil then remove from the heat and infuse with 200g of mint for 1 hour. Pass through a fine sieve and transfer the liquid to a blender. Blitz the remaining mint with the infused cream and pass through muslin cloth

500ml of double cream

200ml of milk

400 fresh mint, picked

45g of sugar

1 1/2 gelatine leaves

5

In a small pan, warm the mint cream with the sugar, add the gelatine and stir until dissolved. Pass through a fine sieve and pour onto a tray to a depth of 3cm. Transfer to the fridge to set

6

For the rum gel, bring the rum to the boil with the water until the raw alcohol has cooked off. Whisk in the ultratex until thickened to a purée consistency. Transfer to the fridge for at least 1 hour to thicken

150ml of rum, preferably Appleton Estate 8 year

100ml of water

ultratex

7

To make the bounty biscuit, melt the chocolate and cocoa butter, stir in the feuilletine then roll between 2 layers of parchment paper to a thickness of 3mm. Transfer to the fridge

150g of dark chocolate

50g of cocoa butter

250g of feuilletine

8

Blend the dessicated coconut to a powder and stir into the melted white chocolate and condensed milk. Spread onto the feuilletine layer very thinly. Transer to the freezer to set

50g of desiccated coconut

120g of white chocolate, melted

130g of condensed milk

9

For the chocolate gel, melt the chocolate over a bain marie. In a saucepan boil the cream, milk and glucose. Remove from the heat and add the gelatine before whisking in the chocolate. Pass the mixture through a fine sieve and leave to cool before transferring into a piping bag

100g of 64% dark chocolate

5g of glucose

200ml of whipping cream

100ml of milk

1 gelatine leaf, soaked in iced water

10

Dice the pineapple for the gel, discarding the tough woody middle. Blitz in a blender until smooth and pass through a sieve, retaining the pulp. In a small pan, caramelise the sugar and add the pineapple pulp. Cook until golden brown and a thick gel consistency

1 pineapple

150g of sugar

11

Make the coconut gel by bringing all of the ingredients to the boil for 1 minute then pouring onto a tray to set. Once it has set, blitz in a blender until smooth and pass through a fine sieve. Transfer to a piping bag

400ml of coconut milk

40ml of rum

4g of agar agar

12

For the compressed pineapple, bring the Malibu, sugar and water to the boil then leave to cool

60ml of Malibu

150ml of water

20g of sugar

13

Peel the pineapple, remove the core then portion the pineapple into 9cmx3cm rectangles. Transfer to vacuum bags, making sure the pieces are not overlapping. Compress the pineapple in the syrup and cook in a steamer at 100°C for 4 minutes. Refresh in iced water

1 pineapple

14

To make the sweet cicely oil, heat the oil to 85°C then transfer to a blender with the sweet cicely. Blitz until smooth then pass through muslin cloth

100g of sweet cicely

450ml of grapeseed oil

15

For the coconut espuma, blend all of the ingredients together with a hand blender and transfer to a foam gun. Charge twice and reserve in the fridge until required

100ml of milk

50ml of rum

100g of coconut purée

15g of sugar

30g of pro espuma

16

To serve, place a piece of compressed pineapple in the middle of the plate. Pipe dots of all of the gels around the pineapple. Place a scoop of mint panna cotta against the pineapple and a piece of bounty biscuit on top

17

Place a few pieces of confit pineapple around the plate and a swirl of the cicely oil. Garnish with mint cress. Finish with the coconut foam and a quenelle of ice cream

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